Hashbrown Breakfast Pizza Recipe

Prep potatoes

Grate the peeled russet potatoes on the large holes of a box grater. Transfer grated potato into a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This step is critical for a crispy crust.

Mix and season

Place the drained grated potato in a bowl. Add 1 beaten egg, 2 tablespoons flour, 1 tsp salt and 1 tsp black pepper. Toss until evenly combined. The mixture should hold together when pressed; if too loose, add another 1 teaspoon flour.

Form crust

Heat a 10–12 inch ovenproof skillet or pizza pan over medium-high heat and add 2 tablespoons vegetable oil. When oil is shimmering, press the potato mixture into the skillet to form an even round about 9–10 inches in diameter and roughly 1/3 inch thick. Pack firmly and create a slightly raised rim around the edge.

Pan-fry

Cook over medium-high heat for 6–8 minutes until the bottom is deep golden brown and releases easily. Adjust heat to avoid burning; if the crust is browning too fast, lower to medium.

Finish in oven (or pizza oven)

Preheat oven or pizza oven to 425°F (220°C). Carefully flip the crust using a spatula (and a plate to assist if needed) so the browned side is up. Add remaining 1 tablespoon oil around the crust’s edge. Transfer skillet to the oven and bake 8–10 minutes until the crust is crisp through and golden on both sides. Remove and set aside on a wire rack or leave in ovenproof skillet to top.

While the crust bakes, whisk together 4 large eggs, 3 tablespoons whole milk, 1 tsp salt and 1 tsp black pepper in a bowl until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour in egg mixture. Let sit undisturbed for 10–15 seconds until edges begin to set, then gently push cooked portions toward the center with a silicone spatula, allowing uncooked eggs to flow beneath. Continue, folding gently, until eggs are softly set and slightly creamy — do not overcook. Remove from heat; eggs will finish setting from residual heat.

Preheat the pizza oven or conventional oven to 500°F (260°C) or use the highest setting for a short blast to melt cheese and lightly char toppings. If using a pizza oven, ensure it's hot and you have a pizza peel or heatproof surface ready.

If the crust is not already in an ovenproof skillet, transfer it to a baking sheet or preheated pizza stone. Scatter 1 cup shredded sharp cheddar and 1/2 cup shredded mozzarella evenly over the hot rösti crust.

Toss the scrambled eggs gently to break into large curds and distribute evenly across the cheese layer. Scatter chopped cooked bacon across the eggs, pressing slightly so toppings make contact with cheese.

Return the assembled pizza to the oven or place under a broiler for 2–4 minutes — or into the pizza oven for 1–2 minutes — until cheese is melted and bubbling and edges of the crust have a little extra color. Watch carefully to avoid burning.

Remove from oven, sprinkle sliced scallions across the top and add hot sauce if using. Let rest 2 minutes, then slice into 6 wedges and serve immediately.